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Home » Food » Beef » Southwestern Frittata

By Sarah Fragoso • 80 Comments • Last Updated October 3, 2019 • Originally Posted February 25, 2012

Southwestern Frittata

We are in the middle of packing up and moving.  Not out of Chico, just across town; but holy cow it’s a lot of work.  I’ve been trying not to buy a lot of food this week and just eat what we have so that I don’t have to pack and move an entire fridge of food and this morning we were down to the bare bones but somehow I made a breakfast worth sharing with all of you!!

I hope you enjoy!

Southwestern Frittata

1tablespoon coconut oil

1/4 cup yellow onion, finely diced

1 small jalapeno, seeds removed and minced

2 garlic cloves, minced

1 cup sweet potato, peeled and grated

1 pound grass fed ground beef (check out the grass fed beef from Tropical Traditions, just tried it for the first time and YUM!!)

1 tablespoons chili powder

1 teaspoon ground cumin

1/2 cup salsa verde (I used Trader Joe’s Salsa Verde)

12 eggs

Sea Salt to taste

Preheat oven to 350. In a large saute pan, saute the onions and minced jalapeno in the coconut oil over medium heat until the onions are translucent.  Add the ground beef and cook just until it starts to brown and add the grated sweet potato and garlic.  Cook until the beef is completely browned and the sweet potato is soft.  Add the chili powder, cumin, and salsa, stir and cook until heated through.  Taste and season with a little sea salt if desired.  Transfer the meat mixture to a 11×7 glass baking dish and spread the meat mixture evenly over the bottom of the pan.  In a large mixing bowl, beat together the 12 eggs add pour over the meat mixture in the baking dish.  Cover tightly with aluminum foil and bake for 30 minutes.  Uncover and bake for an additional 10-15 minutes or until the eggs are set in the middle when you jiggle the pan.

Enjoy!

Annmarie Skin Care

About Sarah Fragoso

Sarah Fragoso is an international best selling author of 6 books, co-owner of the Chico, CA based gym JS Strength and Conditioning, and founder of the Everyday Paleo franchise. Sarah is the co-host of the popular Sarah and Dr. Brooke Show podcast and she also conducts workshops and retreats on the subjects of nutrition, lifestyle and fitness.

Her message is from the heart and she carries a genuine desire to help other families looking for guidance. These attributes have contributed to her successes and provide the drive to keep the discoveries coming.

Everyday Paleo Family Cookbook
Cumin Spiced Slow Cooked Pork

Comments

  1. Linda says

    February 25, 2012 at 10:10 am

    Can’t wait to try this ! Looks absolutely yummy …. best wishes on the move !

    Reply
  2. Marlene LeBaron says

    February 25, 2012 at 10:14 am

    Looks so yummy!! TFS

    Reply
  3. Lisa says

    February 25, 2012 at 10:14 am

    Looks delic…..now I know what I am making for dinner!!

    Reply
  4. Dinah Sutton says

    February 25, 2012 at 10:41 am

    This looks sooooo good…thanks for the recipe

    Reply
  5. Jenn says

    February 25, 2012 at 11:04 am

    This looks yummy! 12 eggs seems like a lot, but perhaps this will last us a couple of days. =)

    Reply
  6. Stephanie says

    February 25, 2012 at 11:26 am

    Having moved so many times in the last few years I feel for you! And I don’t have kids even. Best of luck in your new home and thanks for the recipe. I gotta try cooking a fritata!

    Reply
  7. john says

    February 25, 2012 at 12:40 pm

    This was awesome! From a guy who doesn’t like to eat frittata’s very often, this was delicious!

    Reply
  8. Erin says

    February 25, 2012 at 2:34 pm

    Looks yummy! I love frittatas. Good luck with the move!

    Reply
  9. Tarah @ What I Gather says

    February 26, 2012 at 5:58 am

    Just read this yesterday and had to make it for breakfast this morning. If something has “Southwestern” in the name I am pretty much always on board. 🙂 I used some leftover pulled pork from our dinner last night instead of ground beef. In the oven now, I hope mine tastes as good as yours looks!

    Reply
  10. Alicia Johnson says

    February 26, 2012 at 12:51 pm

    I really want to make this but don’t have access to salsa verde. Is there anything that would make a great substitute?
    Thanks

    Reply
    • Dana says

      February 27, 2012 at 7:32 am

      HI Alicia, I would think any of your favorite salsas could be a great substitute and/or perhaps some diced green chiles? Mmmmm Enjoy!

      Reply
      • AddieMay says

        March 2, 2012 at 11:59 am

        salsa verde is super easy to make…try making it if you have access to tomatillos, cilantro, garlic, onions, and some peppers if you want it spicy!! i would assume if you didn’t have access to salsa verde to begin with you probably don’t have these ingredients anywhere nearby…BEST OF LUCK!!

        Reply
    • Frances says

      March 7, 2012 at 3:35 pm

      Alicia, I just used red Muir Glen salsa and it tastes great.

      Reply
  11. Cathy says

    February 26, 2012 at 2:03 pm

    Making this tonight to reheat this week. Good luck with the move Sarah! You are definitely do a lot right now! Remember to breath.

    Reply
  12. Rhea says

    February 26, 2012 at 3:39 pm

    Yum! How long could this be kept refrigerated (i.e. prep for the week and enjoy for breakfasts on the go?).

    Reply
    • Dana says

      February 27, 2012 at 7:31 am

      Hi Rhea, Gosh, I’m not sure, but I would think for a few days (maybe not the whole week). Simply try it and see! Or, maybe make it in “cupcake form” and they would last longer (?) I often prepare egg cupcakes and the family eats on them all week long. Try it and see! Have fun!

      Reply
    • Shanna says

      February 27, 2012 at 3:31 pm

      or just 1/2 or 2/3 the recipe.

      Reply
    • meshell says

      February 29, 2012 at 10:20 pm

      sounds delicious. how did reheating work out? i always make food for the week and egg dishes tend to get too runny for my taste. thx for sharing.

      Reply
    • Quiltygal says

      April 27, 2013 at 3:33 am

      Rule of thumb with anything with meat & dairy is 3 days 🙂 plus only reheat once

      Reply
  13. Carmen says

    February 26, 2012 at 7:00 pm

    This looks awesome! Will try it next Sunday on my refeed day 🙂

    Reply
  14. David says

    February 27, 2012 at 1:33 pm

    Tropical Traditions doesn’t make grass fed beef. Looks like a botched plug.

    Reply
    • Sarah says

      February 27, 2012 at 10:12 pm

      Yes, they do offer grass fed beef. http://www.grassfedtraditions.com/grass_fed_beef.htm

      Reply
      • Kaycee says

        March 5, 2012 at 12:41 pm

        So, thanks to both Davids’ comment and to Sarah’s comment, that’s ”Grassfed traditions” (not tropical traditions, as in the original post above) Thanks for the recipe which I plan to make tomorrow.

        Reply
        • Anita says

          April 29, 2012 at 1:21 pm

          It says on their website that Grass-Fed Traditions is a division of Tropical Traditions.

          Reply
  15. Angel says

    February 28, 2012 at 6:44 am

    This was fantastic! I made this for dinner last night and my 18 year old (who scoffs at anything healthy/paleo) gobbled this up and went back for seconds. Looked forward to warming up the leftovers for a quick breakfast this morning. I have made many of your recipes and have never been dissappointed. Thanks! 🙂

    Reply
  16. Marissa says

    February 28, 2012 at 12:11 pm

    Thanks for helping take the fear out of cooking Paleo. Can’t wait to try this recipe!

    Reply
  17. Ashley says

    February 29, 2012 at 8:32 am

    I made this last night for dinner. What a success! It had so much flavor and changed my husband’s opinion on frittatas!!! 🙂 I am a huge fan and have made almost every recipe in your cookbook. I am anxiously awaiting another. Thanks so much!

    Reply
  18. Grace Cheung says

    March 1, 2012 at 5:11 pm

    I made these last night! Took out half of the egg yolks & used red salsa. Super yummy!

    Reply
  19. Beverley de Valmency says

    March 2, 2012 at 4:50 am

    I’ve cooked this about 4 times now – everyone keeps stealing it – it’s so yum!

    Reply
  20. Tina says

    March 2, 2012 at 10:25 am

    How many servings is this?

    Reply
  21. Alison says

    March 3, 2012 at 12:46 pm

    Hi, this recipe looks amazing and I will definitely be making it. There is something that I will omit however, in all of the “proper food combining” charts that I’ve read it says to leave out starchy foods with protein. Has anyone else read this too? I love sweet potatoes but I am trying to get my digestive system back on track and don’t want to add 2 foods together that make digesting harder.

    Reply
    • Kaycee says

      March 5, 2012 at 12:45 pm

      I plan to substitute grated rutabega and I think it will work, as it seems to work in other recipes where potatoes or sweet potatoes are used. Try it!

      Reply
  22. Anna says

    March 6, 2012 at 8:39 am

    I made this last night so I’d have a hot breakfast for the next few mornings. I didn’t have enough salsa verde, so I substituted some jalapeno sauce – which, of course, made it spicier. Love, love, love this recipe. It’s super tasty with a nice kick.

    Reply
  23. Frances says

    March 7, 2012 at 3:30 pm

    I just want you to know that this meal rocks! I love it, my man loves it, my kids love it. I used bison and instead of a jalapeno (I don’t like anything hot) I used mild canned green chilis which gave just a hint of sweetness and was great. This is now my “go-to” meal when I don’t know what to make.
    Thanks for such a rockin’ recipe!

    Reply
  24. Susan N. says

    March 11, 2012 at 6:42 am

    I made your recipe last Sunday night. It is delicious. It is a nice way to take breakfast when you are on the go. I am new to eating the Paleo way so I have been trying new recipes and yours rocks! I babysit my 15 month old granddaughter and she wanted to try what I was eating. When I gave her a bite her she loved it and would say more, more. Your blog and recipes have shown me how easy it is to make fantastic meals. Thank you for that!

    Reply
  25. Ryan King says

    March 12, 2012 at 6:14 pm

    This was a great recipe! I love shredded sweet potatoes and eggs so I used 2 whole large sweet potatoes and added some spinach and then threw everything in a 13 x 9. Thanks for the idea!

    Reply
  26. MCB says

    March 14, 2012 at 8:26 am

    I would try butternut squash in place of sweet potato….less carbs? Sarah your thoughts?

    Reply
  27. Marlene says

    March 26, 2012 at 12:41 am

    Just made it tonight, its AWESOME!! I only used 1 tsp chili powder & will have it for breakfast this week.. YUM served w/ sliced avacado!!

    Reply
  28. Kelly says

    March 26, 2012 at 4:42 am

    This was fantastic! Thank you.

    Reply
  29. Jill says

    April 1, 2012 at 11:36 am

    This was excellent! Thanks for the recipe 🙂

    Reply
  30. Jessica S says

    April 29, 2012 at 10:48 am

    Have all the ingredients for this around the house. May be making this a “breakfast for dinner” night!

    Reply
  31. Cassie says

    April 29, 2012 at 6:06 pm

    Wow! This was amazing! I’m trying to figure out if paleo is something I can commit to. If I can eat food that tastes this good and be healthier, paleo is something I can do!

    Reply
  32. Marni L says

    May 2, 2012 at 6:56 pm

    Just made this and it was really yummy in spite of me not having all the ingredients, lol. Didn’t have any beef on hand (it’s why it was an egg night) nor enough salsa, yet still yummy! Next time will make it with all the ingredients, hehe.

    Reply
  33. Kristin says

    May 7, 2012 at 12:01 pm

    Thank you so much!! This was so tasty, everyone loved it! Not sure if my beef was overly fatty, but had quite a but of grease on top after baking. Not problem, blotted it all off before service, grease free, and SO DELISH!

    Reply
    • Sarah says

      May 8, 2012 at 8:23 am

      So glad you all enjoyed it!!

      Reply
  34. Alexis says

    May 23, 2012 at 7:05 am

    This looks delicious — I am looking forward to making this myself. Do you think this will work well with egg-whites instead of whole eggs?

    Reply
    • Sarah says

      May 23, 2012 at 10:48 am

      I have never made it just with egg white. Why aren’t you eating the whole egg??

      Reply
  35. fittingbackin says

    June 6, 2012 at 8:24 am

    We made this and LOVED it – link to my blog post about it: http://healthifiedkitchen.blogspot.com/2012/06/paleo-southwest-frittata.html

    Reply
  36. Cody says

    June 15, 2012 at 2:24 pm

    I have a severe coconut allergy, but am trying to get started on the Paleo diet, and I was just wondering if I could substitute in Olive Oil and have the dish still taste the same.

    I’m rather a noob when it comes to cooking, so sorry if this question is kind of…not the brightest.

    Thanks!
    Cody

    Reply
    • Sarah says

      June 15, 2012 at 5:40 pm

      No worries Cody! I would recommend using something like clarified butter of ghee. Olive oil does not hold up so well under high heat. You could also use palm oil or good ol’ lard!

      Reply
  37. Matthew says

    June 20, 2012 at 12:06 am

    Just getting into Paleo and starting to run out of breakfast ideas – So sick of scrambled eggs & omelettes, and I love poached but they are such a hassle to get right – This looks great. One question about the coconut oil which might sound stupid, but… Does it taste really, well, coconutty?! I love coconut, but only with sweet stuff or Thai – Wouldn’t be something I’d want with something like the above recipe.

    Reply
    • Sarah says

      June 20, 2012 at 10:57 am

      Nope, you won’t even notice the coconut oil. : )

      Reply
  38. Stephanie says

    June 21, 2012 at 5:55 am

    Just began my Paleo journey about 2 weeks ago. I’ve read your book, Sarah, and it helped so much! Made this recipe for dinner last night and I’m having the leftovers for breakfast! This was FANTASTIC! Thank you for posting it! I wish I had remembered to put in the jalepeno, it would have been even better with that little extra kick!

    Reply
    • Dana says

      June 21, 2012 at 11:05 am

      So glad you loved it! Keep on keepin’ on 🙂

      Reply
  39. Lisa says

    June 24, 2012 at 8:22 pm

    Wow, awesome dish! Husband went back for thirds, lol. Even more awesome, I googled “southwestern frittata” for a simple brunch this morning.; little did I know that I would spend the better part of my Sunday completely engrossed in learning about the benefits of the paleo diet!

    Thanks for a great recipe and “food for thought!”

    Reply
    • Sarah says

      June 25, 2012 at 12:29 pm

      That’s great Lisa!! So glad you found my site and let me know if you have any questions about anything at all!

      Reply
  40. Jennifer says

    July 19, 2012 at 10:01 pm

    YUM!!! This was so yummy! I made in muffin pans cause I need to go meals for breakfast turned out AMAZINGLY! I forgot to oil one of cups and it stuck so I’ll make sure I coat them all next time. Still SO good! Thank you for the recipe!

    Reply
  41. Vicki says

    August 16, 2012 at 4:02 pm

    This was delicious! Thank you so much for making my Paleo life so much easier. I just started eating this way the past couple weeks on and off and consistently as of Monday. I look forward to trying more of your recipes.

    Reply
  42. Kerri Kinzer says

    September 5, 2012 at 11:29 am

    Another great great recipe!! Love it! Thank you!!!

    Reply
  43. Brooke says

    September 6, 2012 at 7:47 pm

    This is crazy good! I just started Paleo this week and this was the first recipe I made. LOVED it! Delish!

    Reply
  44. Jonesy says

    September 6, 2012 at 11:39 pm

    Hi I’m new to this Paleo thing living in the UK.
    I made this frittata last night. Wow thanks for the recipe. I’m having some for breakfast and lunch today! May have out too may jalepenos in there though!

    Reply
  45. Sara says

    September 16, 2012 at 12:17 pm

    Just made this and it is absolutely delicious! Thanks for this recipe! Your website seems filled with lots more goodies, so I will keep exploring! 🙂

    Reply
  46. Lisa Lawrence says

    September 30, 2012 at 9:15 am

    Yummy recipe! Worked great for the beef/eggs we had on hand. I omitted the coconut oil and just cooked my onions & peppers in the ground beef drippings. I also added aboiut 1 cup of diced zucchini when adding the sweet potato. I’ve never used sweet potato like this and it was great! I also subed in red salsa for the verde. and then added some almond/coconut milk & coconut flour to my egg mixture to make it more fluffy. Turned out great! {wow. seems like I changed a lot. lol}

    Reply
  47. Deb Koskovich says

    November 10, 2012 at 5:08 am

    This recipe is AMAZING — I used sausage and my husband and I deemed it a forever-keeper breakfast recipe!

    Reply
  48. Tara says

    November 11, 2012 at 1:58 pm

    cut the recipe in half and we just had it for a late lunch … I got thumbs up all around!!

    Reply
  49. Bianca says

    November 21, 2012 at 12:11 pm

    This was really good! The meat by itself is excellent! I also made one without all the spice and the kids liked it. This was a hit at my house! I’m going to make the meat again today for lettuce wraps and tacos 🙂 I did add extra spices to the meat. I used Rancher Steak Rub from Wildtree. It is basically extra garlic, pepper, and sea salt.

    Reply
  50. Kate says

    April 20, 2013 at 11:50 am

    No jalapenos for me, but otherwise this is on my menu plan for the week!

    Reply
  51. Bree says

    April 21, 2013 at 11:43 am

    I made this last night and ate it this morning for breakfast and it’s delicious! I love that the eggs aren’t runny or rubbery when reheated and the flavor in the meat is perfect. I will definitely be making this more often for an easy all week breakfast.

    Reply
  52. Lisa says

    September 23, 2013 at 5:35 pm

    I made this tonight and it was wonderful. My cynical family had 3 servings each!

    Reply
  53. Lu says

    November 25, 2013 at 2:02 am

    this looks delish, I wonder if parsnips will taste good here instead of sweet potato to make it 21 sugar detox friendly. We shall see I guess.

    Reply
    • Sarah says

      November 25, 2013 at 7:35 am

      Maybe carrots instead of parsnips??

      Reply
  54. ani says

    April 8, 2014 at 9:38 am

    Can you put all this together and stick in fridge and then bake the next day? Does it freeze well?

    Reply
    • Sarah says

      April 8, 2014 at 10:06 am

      Yes, and yes!

      Reply
  55. Amber @ Busy, Bold, Blessed says

    July 8, 2014 at 5:16 am

    Just made this for the second time last night and it is SO good! Thanks for the tasty recipe 🙂

    Reply
  56. Heather Longoria says

    September 7, 2014 at 8:04 am

    Thank you so much for posting this recipe! I made it this week, and my husband and I both LOVED it. We got at least 3 good meals out of it, too. It’s so easy, and I love how it uses ingredients I almost always have on hand. Thank you!

    Reply
    • Sarah says

      September 7, 2014 at 9:33 am

      So glad you liked it!!!

      Reply
  57. Kristy says

    October 28, 2014 at 8:41 am

    This was wonderful! So filling too, and great re-heated.

    Reply
  58. Jenn says

    February 1, 2015 at 10:51 am

    This was good! I cut the amount of eggs in half and it was great. Needed a slight extra kick so I added some hot sauce when I ate it but I’m pretty sure I put hot sauce on everything. 🙂

    Reply
    • Sarah says

      February 2, 2015 at 7:27 am

      Oh Jenn, you are NOT alone – I also put hot sauce on everything too!! LOL! Fortunately my kids are ok with spicy food, although my 7 year old not as much as my 11 year old so I always have to season somewhere in the middle of their spice tolearance and then dump on the hot sauce. Glad you enjoyed the frittata! 🙂

      Reply
  59. Rachel says

    March 28, 2020 at 6:30 pm

    How many servings does this recipe make?

    Reply

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Sarah Fragoso is an international best selling author of 6 books, co-owner of the Chico, CA based gym JS Strength and Conditioning, and founder of the Everyday Paleo franchise. Sarah is the co-host of the popular Sarah and Dr. Brooke Show podcast and she also conducts workshops and retreats on the subjects of nutrition, lifestyle and fitness.

Her message is from the heart and she carries a genuine desire to help other families looking for guidance. These attributes have contributed to her successes and provide the drive to keep the discoveries coming.

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